Pulled Pork Tacos Recipe

Prepare and season pork

Pat the pork pieces dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, cumin, garlic powder, onion powder, and brown sugar. Rub the spice mixture all over the pork, pressing so it adheres.

Sear (optional)

Heat vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. When shimmering, add pork pieces and sear on all sides until well browned, about 3–4 minutes per side. Transfer pork to the slow cooker or leave in the Dutch oven (see next steps).

Braising and cooking

If using a slow cooker: place seared pork in slow cooker, pour in chicken/pork broth, apple cider vinegar and chopped chipotle (if using). Cover and cook on low 8 hours or high 4–5 hours until fork-tender. If using oven: preheat to 300°F (150°C). In the Dutch oven, add broth, vinegar and chipotle, cover and braise in oven 3–4 hours until very tender. If using Instant Pot: add broth, vinegar and chipotle, seal and cook on high pressure for 60 minutes, then natural release 15 minutes.

Shred and finish

Transfer pork to a cutting board or large bowl. Using two forks or meat claws, shred the meat into bite-sized strands, discarding excess fat. Skim the cooking liquid of excess fat; reserve about 1/2 to 1 cup of the braising liquid and stir into the shredded pork to keep it moist. Taste and adjust seasoning with salt, pepper or a splash more vinegar if needed.

While the pork cooks, combine apple cider vinegar, water, sugar and kosher salt in a heatproof jar or bowl. Stir until sugar and salt dissolve. Pack the thinly sliced red onion into the jar and press down so the liquid covers the onion. Let sit at room temperature for 30 minutes to 1 hour, or refrigerate for up to 2 weeks. The onions will be ready in 30 minutes and will mellow as they sit.

Make crema

In a small bowl whisk together sour cream (or crema), lime juice and honey/agave (if using) until smooth. Season with a pinch of salt. Taste and adjust acidity/sweetness. Refrigerate until ready to assemble.

Prepare slaw

Toss shredded cabbage with chopped cilantro, salt and black pepper. If you prefer a looser slaw, toss with 1–2 tbs of the prepared crema just before assembling tacos. Keep refrigerated until serving.

Warm tortillas: heat a dry skillet or comal over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place 2–3 tablespoons of pulled pork onto each warm tortilla. Top with a small handful of shredded cabbage slaw, a few slices of pickled red onion, a drizzle of lime crema, a sprinkle of crumbled queso fresco and a few cilantro leaves. Add hot sauce if desired and serve with lime wedges.

Serve and store: serve immediately while pork is warm. Leftover pork keeps in an airtight container in the refrigerator for 3–4 days or freezes well for up to 3 months. Reheat gently with a splash of reserved braising liquid to keep moist.